About 1 lb. pie dough, chilled. (You can use a prepared one from the frozen food department of your grocery store.)
5 whole extra large eggs
1 cup whole milk
1 cup heavy cream
1/2 t. salt
1/4 t. black pepper
2 T. chopped parsley
10 oz. shredded cheese (or 1/4 inch cubed). Fontina is great, or jack, or cheddar
8 to 10 oz. cooked cubed or shredded meat (like leftover chicken, ham, roast beef, bacon etc.)
|Preparation - Directions:
Preset oven to 350°.
Butter the quiche ring, or spray with Pam or another good food-release spray. Generously flour the buttered ring and knock out any excess flour.
On a flat and floured surface, roll out the pie dough to about 1/4-inch thick and 14-inch in diameter. Fold it in half. Pick it up and lay it into the quiche ring. Unfold it. Push the dough down into the inside of the ring all the way around. Fold in the excess dough so that it stands up against the side of the quiche ring and press it into the sides of the ring with your fingers. Be careful not to make any holes in the dough. If you do, press the dough together to seal the hole. Don’t overwork the dough, it will make the crust tough. Refrigerate the ring for 20 to 30 minutes.
In a stainless steel mixing bowl, beat the eggs with a whip until blended. Add the milk, cream, salt & pepper.
Take the quiche ring from the refrigerator and line the inside bottom with the shredded cheese. Place the ring on a baking sheet. It makes it easier to slide the whole thing into the oven without spilling. Next sprinkle or spread the meat over the cheese. Pour the egg/cream mixture over the top. (Mix well before pouring to incorporate the salt and pepper.) Sprinkle the chopped parsley on top. Slide into the oven. Bake for approximately 30 minutes or until it doesn’t jiggle much when you shake it. Remove from the oven and let it sit for about 30 minutes before removing the ring from the bottom and slicing. Or refrigerate for future use.
Makes one 10” quiche 8 to 10 servings